There are a lot of Passover dishes to get excited about. Matzo ball soup, for one, is a favorite. No matter your preference of dense or light and fluffy, those dumplings always please. Gefilte fish, too, is consumed in great quantities and, personally, I can’t get enough of it. Served with spicy beet horseradish, I’m perfectly happy with eating it for breakfast, lunch and dinner. There are also the sweeter elements of the Seder: haroset (chopped up fruit and nuts) and tzimmes, baked root vegetables (such as carrots and sweet potatoes) with honey and dates. Those two are easy to love.
But no one gets excited about matzo kugel. Often bland and heavy, a savory kugel typically consists of mushrooms and onions. To my surprise, many recipes contain dairy, too. For a kosher household, like my parents’, where brisket and chicken soup will be served, the use of heavy cream and butter (you know, the good things in life) are out of the question.
So, here was my challenge: to create a flavorful kugel sans dairy. Using a recipe from Cooking Light as a guide, I prepared a spinach-artichoke kugel, speckled with chopped roasted red pepper and diced parsley. It’s a surprisingly light kugel, which I attribute to the extra egg whites. A little smoked paprika and cayenne pepper provide a kick that will surely make it a great addition next to roasted meats. For those vegetarians at the table, this could easily be a full-on entree, accompanied by a great big salad.
Roasted Vegetable, Avocado and Kale Salad
Moroccan Carrot Dip
Pickled Beets with Feta
Sweet Vermouth Cocktail
Beet and Quinoa Tabbouleh
Shaved Fennel, Apple and Quinoa Salad
Cucumber, Avocado and Kumquat Salad
Beet Dip with Hazelnuts and Goat Cheese
Pesto-Coated Carrots and Parsnip Fettuccine